Archive for ‘Whipped Cream’

November 30, 2011

Pie Season | Parsnip and Butternut Tart

Pie.  Tart.  Deliciousness in a dish.

The recipe for this Any Season Fruit (or Vegetable) Tart (page 19) is from Gilt Taste.  It’s a surprising base that can skew sweet or savory.  But on first blush, you could only assume it would be sweet as the base is butter and sugar creamed together.  It has to be cake, right?  But no, with a full teaspoon of salt in it, as well as some savory and thyme (thrown in by me), this autumnal pastry was devoured by everyone, including Cherub.

I used a combination of parsnips and butternut squash, parboiling them for just five minutes in heavily salted water before draining them and adding them to the tart.  I also sprinkled in some dried thyme and savory.  To add a little extra oomph to the final dish, I shook up a quick chili and sriracha cream in a half pint ball jar until thick.  A tablespoon per slice adds a nice kick of heat.

Playlist included Video Games, by Lana Del Rey.

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June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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January 6, 2011

Birthday Cake with a Twist | Chocolate and Cardamom

I have fond memories of Demeter baking (and filling with chocolate whipped cream) my favorite cake every year for my birthday.  Come to think of it, it is universally the favorite cake of everyone in my family, including Zeus and my sis.  I’ve made it for years: sponge cake filled to capacity with luscious chocolate whipped cream and then rolled.

This year for Rhea‘s birthday (Happy Birthday!), I decided to bake her that same cake, but with a little tweak, as I’ve been reading one of my Christmas gifts, the terrific The Flavor Thesaurus, by Niki Segnit.

One of pairings that got me all worked up (alright, I know, I’m a nerd, but you knew this) was chocolate and cardamom.  I’ve always loved cardamom, particularly in my Grandmother’s Yule Kage.  And I’ve been wondering how to tweak my favorite cake just for fun.  So today, I decided to include cardamom.  I added ground cardamom to the cake and steeped crushed whole cardamom in the scalded cream before I cooled and whipped it with cocoa and sugar.  As a garnish, I made a blood orange coulis.  In the end, it was Jaffa Cake-esque, with a cardamom kick.

Cardamom Scented Roulade with Chocolate Cream, Blood Orange Coulis, originally inspired by a recipe in the 1969 Betty Crocker

Pre-heat oven to 375 degrees

Combine:

4 egg whites

1/2 c sugar

Beat egg whites to soft mounds, add sugar gradually until stiff peaks are formed.  Set aside.

Combine:

4 egg yolks

1/4 c sugar

2 T water

1 t vanilla

Beat until thick and lemon-colored. (This takes about four or five minutes with an electric mixer on medium speed.)

Whisk together:

2/3 c flour

1 t baking powder

1 t ground cardamom

1/2 t salt

Fold egg yolk mixture into egg white mixture.  Sprinkle dry ingredients over mixture 1/2 at a time.  Fold gently until each addition dissapears.  Spread into 15×10 jelly roll pan, that is greased, covered with parchment or wax paper, then greased and floured again.  Bake 12 to 15 minutes, or until the cake springs back when lightly pressed.

Turn onto tea towel that has been sprinkled with confectioners sugar.  Remove paper and roll (along the 10 inch side).  Cool.

For the Filling:

In a small pan add 1 1/2 c plus 2 T heavy cream and five whole green cardamom pods that have been crushed.  Heat over low heat for 5 to 10 minutes, depending on how strong you’d like your spiced cream.  Remove from the heat and cool completely.  Strain cardamom from the cream into a large mixing bowl and chill in the refrigerator for at least an hour.

Whip together:

Cardamom cream

1/2 c sugar

1/4 c cocoa

1/8 t salt

1/2 t vanilla

Whip until cream holds its shape a bit for a filling.

To assemble, spread over cooled cake and re-roll.

For a garnish, use supremed blood orange slices and/or reduce the juice from two blood oranges over medium low heat adding sugar to taste.

Playlist included Happy Birthday, playfully covered by the Ting Tings.

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